Healthy Finger Food Recipe

Healthy Finger Food

Salted Caramel Truffles yIngredients .m• .nhf.com• 2½ cups pitted Medjool dates ½ teaspoon NHF Sea Salt plus extra for garnish • 1 cup dark chocolate chips • 2 tablespoons coconut oil Preparation w• Add pitted dates to a food processor. Process until completely wsmooth, scraping down the sides as needed. Add the NHF Sea wSalt and process for one more minute. • Transfer date caramel to a large bowl and then place the bowl in the freezer for about 45 minutes. Scoop out the date caramel using a cookie scoop, and roll into balls. Place onto a parchment paper lined baking sheet. Freeze for 30 minutes. • Add chocolate chips and coconut oil to a double boiler. Stir over medium-low heat until completely smooth. Remove from heat. • Remove the date caramel balls from the freezer. Using two spoons, dip each date caramel ball into the melted chocolate. Return to baking sheet and sprinkle with sea salt. Store in the freezer for at least 1 hour, until ready to serve.

Easy Crockpot Baked Apples y www.nhf.com.my

Ingredients Baked Apples 4 firm apples such as Fuji or Honey Crisp ¼ cup Roasted Pecans 2 tablespoons NHF Sundried Raisins 3 tablespoons NHF Regular Rolled Oats 1 tablespoon coconut oil Dash each of cinnamon, ginger, nutmeg, and allspice .myPreparation Pinch of NHF Sea Salt ½ cup water or apple juice 1-2 sticks cinnamon .nhf.com• In a small bowl mix together NHF Roasted Pecans, NHF Sundried Raisin, NHF Regular Rolled Oats, coconut oil, spices, and NHF Sea Salt. Set aside. • Using a sharp pairing knife, carefully core the center of the apple. Make a small hole in the center of the apple, leaving ww• about ½ inch of apple at the bottom. wcrockpot and around apples. Add in cinnamon sticks. Gently fill each apple with nut and raisin mixture and place in crockpot. Pour water or apple juice into the bottom of • Set the crockpot to low and cook for 4 hours, or until apples are soft and easily pierced with a fork. • Remove apples from crockpot and serve each with a scoop of coconut milk ice cream. • Enjoy while warm!

Roasted Ingredients 2 small cabbage heads 3 tbsp. NHF Olive Oil ½ tsp. NHF Sea Salt or to taste 2 tsp. paprika Cabbage 1 tbsp. garlic powder Steaks Preparation y yin half, then in half again. You • Cut the stems off the cabbage heads and then cut each one .mshould have four flat discs of .nhf.com1 inch thick from each head. cabbage that are about ¾ to Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing ww • some space between each one to even cooking. Brush the cabbage with the NHF Olive Oil, coating them w sprinkle the NHF Sea Salt, thoroughly. Then generously garlic powder, and paprika on the cabbage steaks. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired. • Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

Kuih Tako www.nhf.com.my

Ingredients Pandan Layer25gm NHF mung bean starch (green bean flour)250ml pandan juice60gm NHF brown sugar 3 water chestnuts, peeled and chopped Coconut layer 15gm NHF mung bean starch 125ml water y125ml coconut milk 50gm NHF brown sugar .mVery small pinch of NHF sea salt .nhf.comPreparation • Prepare pandan layer. Mix everything together and cook on medium low heat until it looks transparent and thick. • w• w• Spoon over prepared casings Prepare coconut layer. Mix everything together and cook on medium low heat until it thickens. Taste, it should no longer taste floury. w• Spoon over the pandan layer. • Let cool down to room temperature and it will harden. Best served when chilled.

Avocado Summer Rol.lms yIngredients .nhf.com• Basil Coconut Sauce w•• ½ cup coconut milk w• • ¼ cup basil w• • 1 tablespoon cashew butter • 1 tablespoon lime juice • 1/4 jalapeño, optional ½ clove garlic ½ teaspoon fresh ginger ¼ teaspoon NHF Himalayan Sea Salt

Ingredients For the summer rolls 6 (28cm) spring roll rice wrappers 4 ounces cooked NHF Mung Beans Vermicelli 4 ounces extra-firm tofu, sliced into strips 1 ripe avocado, sliced 2 ripe peaches or 1 ripe mango, sliced ½ watermelon radish, very thinly sliced, optional Fresh herbs: basil, Thai basil and/or mint Pinches of NHF Chia Seeds yNHF Soy Sauce and sriracha, optional for serving .nhf.com.mPreparation • Make the basil coconut sauce: In a food processor, combine the coconut milk, basil, cashew butter, lime juice, chiles, w• garlic, ginger, and NHF Himalayan Sea Salt. Pulse until well wwarm water for 7 seconds and then lay the softened wrapper combined. Season to taste. Assemble the summer rolls: Fill a shallow glass baking dish with 1-inch of warm water. Submerge one rice paper in the won a clean, damp kitchen towel. Place desired fillings into the center of the wrapper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers. • Serve with the Basil Coconut Sauce for dipping. Serve with NHF Soy Sauce and sriracha on the side, if desired.

Healthy Chocolate wBwanwa.nnahIfc.ecoCrmea.mm y

Ingredients 3 frozen bananas, chopped into chunks 1/4 cup NHF Almond Milk (unsweetened chocolate or vanilla) 1 Tablespoon almond butter 1/2 – 1 Tablespoon cocoa powder 1/2 Tablespoons chocolate chips (optional) .myPreparation .nhf.com• Place bananas, NHF Almond Milk, almond butter and cocoa powder into a food processor or high speed blender. • Pulse/process until smooth and creamy. You may need to turn off the motor and stir the mixture a couple times while w• processing. wscoop the ice cream you can place it in the freezer for 2 hours Add in chocolate chips (if using) and pulse once more. Spoon ice cream in to a bowl and enjoy! If you want to be able to wso it’s solid enough to scoop.

Honey Roasted Nuts Ingredients 1 tablespoon unsalted butter 1 tablespoon NHF honey y8 oz NHF mixed nuts, raw and unsalted (2 oz each of) hazelnuts, .malmonds, pecans, and shelled pistachios) 1/2 teaspoon smoked paprika (not regular paprika) .nhf.com1/2 teaspoon NHF french sea salt Preparation • w• Preheat oven to 300 degrees F. Place the butter and honey in a glass baking dish. Heat in the oven until melted, about 2 minutes. w•w• Add the nuts and the smoked paprika. Toss to coat. Roast the nuts until golden, about 30 minutes, stirring every 10 minutes. • Remove the nuts from the pan and spread them evenly on wax paper or parchment paper. • Sprinkle with the salt. Allow to cool and crisp up, about 20 minutes.

Cranberry Energy Balls Ingredients 1 cup NHF Almonds 1 cup NHF Cashews y1 cup (about 10) Medjool dates, pitted* .m1 cup NHF Dried Cranberries 1 teaspoon vanilla extract .nhf.com1 teaspoon lemon or orange juice pinch of NHF Sea Salt Preparation ware chopped into small pieces. • Place NHF Almonds and NHF Cashews into the bowl of a food processor fitted with the S-shaped blade and pulse until they ww• Add dates, NHF Dried Cranberries, vanilla, lemon juice and NHF Sea Salt. • Pulse until everything is well combined and dough is sticking together. (See note if your dough seems too crumbly.) • Form balls: Once mixture is combined, scoop out about 1 Tablespoon of dough (with your hands or a cookie scoop) and use your hands to form the dough into balls. • Enjoy right away or store for later. • To store: Place balls into a sealed storage container and store in the fridge for 1-2 weeks or the freezer for up to 3 months.

.nhf.com.myApple Pie Energy Balls wwIngredients w3 4 cup medjool dates (about 10) 1/2 cup apple, dried slices 1/2 cup raisins Baking & Spices 1 tsp Cinnamon 1 pinch NHF fine sea salt (French) Nuts & Seeds 1 1/2 cups NHF almonds 1/2 cup NHF pecans

Preparation Process nuts: • Place almonds and pecans into food processor and pulse until they are chopped into small pieces. • Place nut mixture in a bowl and set aside. Process dates: • Put dates into the food processor and pulse until a paste forms (the dates will probably form into a sticky ball). • Add nuts back into the processor with the dates. • Add in dried apples, raisins, cinnamon and sea salt. • Pulse until everything is well combined. yForm balls: .m• .nhf.com• Scoop dough from food processor with your hands or a cookie scoop and form into small balls using your hands. To store: • Place balls into a sealed storage container and store in the wwwfridge for 1 weeks or the freezer for 3 months.

Healthy Finger Food